Jecely Lazo

Williston, FL *****

adsvxo@r.postjobfree.com

305-***-****

Willing to relocate: Anywhere

Work Experience

Assistant General Manager/Bar Manager

Club Med Sandpiper - Port Saint Lucie, FL

November 2018 to July 2022

• create new recipes, prepare and serve a variety of drinks

• plan and promote bar events and incentives to drive sales

• effectively handle customer complaints and special requests

• recruit, hire and train new bar staff

• performance manage staff and provide ongoing counseling and coaching

• forecast requirements and schedule bar staff

• set and monitor service standards for staff

• set budgets and forecast revenue objectives

• follow all product control measures including inventory management and loss prevention measures

• monitor compliance with all internal monetary control measures

• ensure all revenues, cash, credit or check are properly deposited and accounted for

• monitor the integrity and functionality of all POS systems

• generate and present financial reports

• oversee cleanliness, organization and appearance of the bar area

• resolve any equipment and bar maintenance issues

• develop effective working relationships with vendors and distributors

• ensure adherence to all state and local liquor regulations

• maintain safe working conditions as required by OSHA and federal and state regulations

• Administered sources of revenue such as housekeeping and food and beverage department.

• Assisted sales and marketing manager in all marketing calls and attended various meetings for same.

• Maintained an inventory of equipments and supplies and placed orders according to procedures.

• Monitored training for all staff and ensured maintenance of all standard operating procedures.

• Performed regular inspections on guest rooms and ensured optimal levels of cleanliness.

• Ensured compliance to all company procedures and guidelines.

• Prepared monthly financial reports and analyzed it against budget.

• Managed all work according to federal, state and local laws

• Assisted hotel manager with front desk operations.

• Prepared weekly employee schedules.

• Assisted with new hire training sessions.

• Frequently interacted with guests and sought feedback.

• Reviewed guest feedback online and on hotel website. Bartender

Simon's - Gainesville, FL

September 2015 to November 2018

• Responsible for creating bartending schedule for regular service and to accommodate special events.

• Responsible for updating the drink menu and making it as dynamic as possible.

• Responsible for coordinating the bar with the dance floor servers and the dining room servers.Responsible for creating weekly work schedule for club bartenders dining room bartenders and banquet bartenders.

• Responsible for making sure that all bar areas were exceptionally clean and all bartenders acted in a professional manner.

• Responsible for collecting all cash drawer reports at the end of the night and balancing the bar books.

• Responsible for creating drink recipes that were unique to the club.

• Responsible for scheduling dining room and club bartenders.

• Responsible for hiring and firing all bar personnel including bar backs. Head Chef

University of Florida Delta phi epsilon sorority - Gainesville, FL August 2015 to August 2018

• Provided assistance with planning and development of menu.

• Supervised performance of kitchen staff and trained them as needed.

• Complied with food handling and safety standards as stated by City and State health department.

• Analyzed and indentified changes in food preference of new and existing customers.

• Identified correct pricing of dishes listed in menu after studying cost of ingredients, labor and overhead expenses.

• Cooked food by setting up high standards for nutritional content, presentation and cooking methods.

• Compared final outcome against established standards to measure results and made changes in production accordingly.Monitored cooking procedures, cost, quality and inventory stocks.

• Headed portion control and planned monthly kitchen budget, menus and recipes.

• Tested samples of food ingredients deposited by purchase department.

• Administered job procedures and food production standards to uphold desired quality and service of food items.

• Formulated standard recipes for food items to assure apt portion control, retaining quality and taste.

• Identified new methods of cooking to enhance taste of dishes.

• Maintained constant touch with other kitchen staff members to keep updated with latest developments taking place in cooking and related equipments.

Lead Line Cook/Sous Chef

SABORE - Gainesville, FL

September 2013 to August 2015

• Followed standardized recipes and produced food items accordingly.

• Cooked, arranged, and presented high quality food, in a timely fashion.

• Markeddate information, attached label and stocked food in a proper manner.

• Set up and restocked kitchen line prior to cooking food.

• Cleaned and organized all kitchen workstations and storage areas.

• Followed kitchen opening and closing procedures and adhered to proper food handling and safety guidelinesPrepared and cooked food items based on customers’requirements.

• Cleaned and sanitized kitchen premises and food service line.

• Interpreted and followed food safety practices throughout the kitchen.

• Completed company-sponsored trainings and took part in incentive programs.

• Oversaw and maintained a safe kitchen ar

• Strong experience in eatery business and start-up kitchen

• Huge knowledge of managing full service kitchen

• Profound knowledge about deli eating trends and Mexican foods

• Proficient in cost management and raw material procurement

• Familiarity about recipe preparation for healthy cuisine

• Skilled at food production, presentation, continuing quality, cost control and sanitation

• Ability to work in teams & maintain amicable professional relations with fellow teammates

• Ability to multi-task and carry on with work even at invariable interruptions Line Cook/Prep Cook

The Great Outdoors - High Springs, FL

May 2009 to September 2013

• Prepare and serve food promptly and courteously.

• Prepare and present specialty food items for banquets, weddings, and corporate events.

• Assist with food service item stocking as required.

• Ensure quality of raw and cooked food items on a regular basis.

• Maintain clean and sanitary kitchen area and equipment.

• Greeted guests and took all food orders quickly and politely.

• Cooked and served all meals per guest specifications.

• Handled all food in compliance with hotel health standards.

• Restocked food supplies and equipment as required.

• Maintained clean and sanitary work area at all times. Education

Diploma in Culinary Arts

Lincoln Culinary Institute - West Palm Beach, FL

April 2007 to July 2009

Certification in Bartending

ABC bartending School - West Palm Beach, FL

February 2007 to March 2007

Technical School in Nursing

Inlet Grove Community High School - West Palm Beach, FL August 2000 to August 2005

Skills

• Cost Management

• Culinary Experience

• Food Production

• Food Safety

• Kitchen Management Experience

• Financial Report Writing

• Profit & Loss

• Loss Prevention

• Food Handling

• Kitchen Experience

• Financial Analysis

• Forecasting

• Supervising Experience

• Food Preparation

• Catering

• Cooking

• Recruiting

• Inventory Control

• Bartending

• Budgeting

• Merchandising

• Restaurant Management

• Meal Preparation

• POS

• Banquet Experience

• Management

• Accounting

• Employee Orientation

• Office Management

• Retail Sales

• POS

• Microsoft Windows Server

• Microsoft Outlook

Languages

• English - Fluent

• Spanish - Fluent

Certifications and Licenses

Bartender License

TABC Certified

Food Handler Certification

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